4-6 boneless chicken breasts, skin removed, cut into bite size peices. (or you can use whole chicken pieces)
2 Tbs oil (or more)
1/3 cup flour
1 1/2 cups canned coconut milk plus 1 1/2 cups water (or use the whole can if it's around 13.5 oz then add 1 cup water... goal is to have 3 cups liquid)
3 Tbs. Sake or red wine
1 tsp peppercorns, ground
2 Cloves garlic, coarsely ground
2 tsp chopped coriander (cilantro) stems
1/2 cup fish sauce (or "fish soy" from Asian markets and sometimes supermarket)
1 1/2 tsp sugar
1-2 tsp red pepper flakes ("pizza" pepper)
3 cups sliced mushrooms (sometimes I use more, sometimes less)
Cooked Asian rice or rice noodles.
Coriander (cilantro) leaves, chopped - for garnish.

Preheat ovent to 350°. Brown the chicken in the oil over medium heat in frying pan (Next time I'd use a deeper stockpot to help prevent lots of splattering).   Brown the pieces in groups, so as not to crowd and cause it to steam instead of brown. Put into large ungreased casserole dish.

Put the flour in a large bowl. Little-by-little, mix in coconut milk, stirring well to get rid of lumps and make a smooth paste. Add water and sake and stir.

Pound the peppercorns, garlic & coriander into a paste with a mortar and pestle.   If you don't have a mortar, try a food processor or smash them with a mug in the bottom of a bowl, or just chop it all very well. Add the fish soy, sugar and red pepper flakes and stir. Add this mixture to the coconut liquid and stir. Add the mushrooms and stir.